Salad with goat cheese and raspberry dressing
very easy
25 mins
25 mins
Ingredients
- 100 g Lettuce (e.g. lamb's lettuce, rocket, pickled lettuce...)
- 1 Roll of goat camembert
- 2-3 Twigs Thyme
- 2 TABLESPOONS Honey
- 3 TABLESPOONS Olive oil
- 6 discs Serrano ham
- 125 g Raspberries
- 2 TABLESPOONS White wine vinegar
- 1 TABLESPOON Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper from the mill
Directions
- 1
Preheat oven to 200 degrees. Spread a small casserole dish with 1 tablespoon of olive oil. Cut the goat camembert into slices about 1 cm thick and put them into the casserole dish. Wash the thyme, shake dry, pluck the leaves from the stalks and chop a little finer.
- 2
Spread thyme over the cheese slices and sprinkle them with 1 tablespoon of honey. Then bake in the preheated oven for about 10 - 15 minutes until the cheese is lightly browned.
- 3
In the meantime, wash the lettuce and spin-dry it, spread it on two plates. Pluck the Serrano ham and also distribute it on the plates. Sort the raspberries, spread about two thirds of them on the plates and use one third for the raspberry dressing.
- 4
For the raspberry dressing, crush the remaining raspberries finely with a fork. Mix with 1 tablespoon each of mustard and honey, 2 tablespoons of olive oil, white wine vinegar, salt and pepper and whisk well.
- 5
Spread the ready-baked goat cheese on the salad, sprinkle everything with the raspberry dressing and serve immediately.
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